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Watermelon Sorbet

Easy Watermelon Sorbet (No Ice Cream Maker Needed)

This refreshing watermelon sorbet is the perfect way to cool down on hot summer days. Made with just a few simple ingredients and no ice cream maker required, it's light, fruity, and naturally sweet. Whether you're looking to impress guests at a summer gathering or simply treat yourself to a guilt-free dessert, this watermelon sorbet delivers pure summer joy in every bite.
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Course: Dessert
Cuisine: American, Summer
Keyword: Watermelon Sorbet, No Ice Cream Maker, Summer Dessert, Frozen Dessert, Healthy Dessert
Prep Time: 15 minutes
Cook Time: 0 minutes
Freezing Time: 6 hours
Total Time: 6 hours 15 minutes
Servings: 8 servings
Calories: 85kcal

Equipment

  • Blender or Food Processor
  • Shallow Metal Pan (9x13 baking dish)
  • Fine-Mesh Sieve (optional)

Ingredients

  • 8 cups fresh watermelon cubes about 1 medium seedless watermelon
  • 1/3 cup honey or maple syrup adjust to taste based on watermelon sweetness
  • 2 tablespoons fresh lime juice
  • 1 tablespoon lime zest
  • 1 pinch salt enhances sweetness
  • 2 tablespoons vodka optional, prevents crystallization for smoother texture

Instructions

  • Choose a ripe, sweet watermelon and cut into cubes, discarding the rind. For optimal sweetness, refrigerate watermelon before cutting.
  • Place watermelon cubes in a blender or food processor. Add honey, lime juice, lime zest, and salt. If using vodka, add it now. Blend until completely smooth, about 30-45 seconds.
  • For ultra-smooth sorbet, strain the mixture through a fine-mesh sieve to remove any pulp or small seed fragments (optional).
  • Pour the mixture into a shallow metal pan. Cover with plastic wrap, pressing it directly onto the surface to prevent ice crystals from forming. Freeze for 2 hours until edges begin to solidify.
  • Remove from freezer when partially frozen (consistency should be similar to a slushy). Using a fork or spatula, vigorously break up any ice crystals that have formed. Return to freezer for 1 hour.
  • After another hour, transfer the partially frozen mixture back to the blender and pulse until smooth. Return to the freezing container and freeze until firm, about 2-3 more hours.

Notes

For optimal texture, consume within 7 days. If sorbet becomes too firm, allow it to sit at room temperature for 5 minutes before scooping. Pre-portion into silicone muffin cups before freezing for perfect individual servings.
If you prefer a vegan version, use maple syrup instead of honey. Adding 1-2 fresh mint leaves during blending creates a wonderful flavor profile.

Nutrition

Calories: 85kcal | Carbohydrates: 22g | Protein: 0.7g | Fat: 0.2g | Sodium: 5mg | Potassium: 170mg | Fiber: 0.5g | Sugar: 19g | Vitamin A: 15IU | Vitamin C: 23mg | Calcium: 2mg | Iron: 0.3mg
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